Chef Roman Almaraz
Chef At Home in Tijuana
Get to know me better
Creative chef with a hearty touch who seeks to awaken memories through authentic tastes
I was born in Puerto Vallarta, Jalisco, and studied Culinary Arts at the Technological University of Bahía de Banderas. From a young age, I decided that my purpose in life was to bring people together, and I discovered that food would be the path to achieve it. Today, I am a proud representative of Baja California cuisine and its ingredients.
I firmly believe that an excellent dish is born from two fundamental pillars: using fresh, local products and reflecting either my own experiences—or those of the diner—in each preparation. Cooking is my way of connecting memories, emotions, and people.
In the city of Puerto Vallarta, I worked at Hotel Buenaventura for two years, where I learned the basics of cooking. After that, I joined the catering team of Chef Gerardo Sandoval, serving all kinds of events. There in Puerto Vallarta, I also became Executive Chef of the restaurant The Jazz Foundation.
In 2016, I decided to move to the city of Tijuana, Baja California, where I joined the team at Misión 19, then led by Chef Javier Plascencia. With him, I discovered a whole world of possibilities where the only limit is imagination. In 2020, I was offered the opportunity to become Executive Chef and representative of Misión 19 for five years. During this time, I coordinated major events such as the Tianguis Turístico; specialized dinners in collaboration with Don Pérignon, Casa Dragones, and wineries like Norte32, Las Nubes, Casa Zamora, Concierto Enológico, Casa Magoni, Barón Balché, Santos Brujos, and Santo Tomás; themed dinners, wine pairing dinners, the anniversary dinner for the Country Club golf tournament; and collaborations with chefs like Andrés Madrigal, Carlos Gaytán, Gabriela Ruiz, Oscar Torres, Javier Plascencia, among others.
In April 2024, along with my team, I earned a place in the Michelin Guide. In Tijuana, only four establishments made it into the prestigious guide as recommended venues—and in 2025, we did it again.
Currently, I dedicate myself to creating these kinds of dinners and catering various events such as birthdays, weddings, and more. I also provide restaurant consulting and support personal projects.
More about me
For me, cooking is...
Create a connection between cultures through food and the memories it can evoke
I learned to cook at...
My greatest professional development took place at Misión 19, where I interned and worked for nine years.
A cooking secret...
My professional secret is giving every ingredient the respect it deserves. My personal secret is doing everything the right way—with a big smile.
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